Chicken Soup with Asparagus, Peas, and Dill

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas  the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it.

Preparation

Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.

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Recent Review

I just made this for dinner. I had made a very good broth, and had it ready to go, so I adjusted amounts of ingredients to fit the broth volume. I used my home made dill pesto instead of the dill as as directed, and every thing was delicious! I couldn't have imagined this combination on my own. I served it with hot cheddar and corn meal pan bread. It was a very quick meal, as the broth and chicken were ready to go. OMG. Love it.